Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
For better taste, as long as you aren’t cooking this way explicitly for the aroma, sear on both sides for two minutes at a diagonal on a hot grill pan over medium high heat. To make sure you get the perfect salmon that isn’t dry all you need to do is stick a thin knife or skewer into the center of the fillet, or its thickest point, and touch the knife or skewer to your finger. If it’s warm then it’s done. I specialize in seafood and I was shocked at how seemingly undercooked perfect salmon actually is. All in all it’s a great recipe, I love that I can just walk away for awhile!
This recipe surpassed expectations. I had some end of season peppers and leeks in my garden that needed to be used or pitched. Only change I made was a dash of rice vinegar to the leek pepper mixture to make the flavor pop a bit. Balanced the bitter/bland I was tasting. I did cook longer and used 1 large piece of foil and cooked whole filets rather than pieces. Tasted far better than I expected. This is a keeper.
This is a great recipe, but as others found, the recommended cooking time is too short. But it should be adjusted depending on the thickness of the fillet, the type of oven etc. and it is not a problem at all to unwrap the parcels to check, then cook longer if needed. In my case it took 25 minutes, and I was extremely happy with the results. Absolutely delicious, and I look forward to cooking this again!
Update: it was cooked this time; next time I’ll put it directly for 22 min or so. It was good. The fish was moist and the sauteed leeks and bell peppers were lovely.
Great, I’m so glad you liked it!
Hm, just took the salmon out of the oven after 12 min, and thankfully I checked before serving it because it was pretty much raw. Popped in for 12 more minutes and hoping for the best :-/
thank you again this salmon is so good…
I’m so glad you like it Janet!
I was looking for a salmon recipe and came across this one. I had never cooked with leeks before (and I’m a little embarrassed by the fact that I had to Google them to see what they were similar to), so thanks for the link to the leek cleaning guide. I added mushrooms and garlic to the vegetable mix and it turned out wonderful. Leeks are definitely being added to the standard rotation.
I need some helpful suggestions with this recipe. Can I use salmon steaks instead of fillets? Would it change the cook times?
I bought salmon steaks and I don’t know what to do with them or how to cook them.
Also thank you for including the link for cleaning leeks, I have never cooked with them before either :)
Great idea to use leeks. Here is my own recipe that I made up for baking salmon, using onions and bell peppers with salmon. I will make it the same, but replace onion with leeks. Cut up leeks into small pieces and slice bell peppers thin (prefer the mini bell peppers). Put on top of the fish. Salt fish. Squeeze slice lemon on top of fish.Put either butter or olive oil on top, sprinkle parsley. Cook about 20 minutes at 325 degrees. Add slice swiss cheese until melted. Eat fish with fish sauce
I prefer to cook salmon browned, on the stove top, but yes fish smells can be nasty. However, there’s a very simple method to get rid of nasty fish smells.
Food odors, on the pH scale, are basic. Therefore, counteract with acid.
I buy the largest cheapest vinegar from Walmart, Simmer/boil 1/4-cup vinegar with 1/4-cup water. Yes the kitchen will smell of vinegar but after 10-15 minutes, no more vinegar smells and more importantly no more fish smells :)
This was a real winner, Elise — just delicious. A little tricky to get all the salmon pieces the same thickness so they will cook at the same time, but otherwise this was just perfect. Delicious combination of flavors with the leeks, peppers, and tarragon.
I’m so glad you liked it Karen!
i do this with enoki, shimeji, oyster mushrooms (or any mushrooms really), onions, salmon and eat it with ponzu sauce. easiest and yummiest
This is a great recipe, just made it and it really tastes incredible !but I never put my foil into the oven always on top of the stove, (in a comal this is a Spanish word) and I give 5 min.for each side more or less or depends on the size.
This sounds excellent! The sautéing of the veggies is brilliant and I happen to have the toughest little lemon-tarragon plant just ready for picking! May line the foil with parchment paper or use some individual covered glass containers. Every since I had a strawberry-rhubarb cobbler ‘eat’ through the aluminum foil that was covering it, I feel less inclined to have food touching the foil. Certainly have enjoyed your other fish recipes using parchment, and may just use it. Whichever way, this will get made!
I usually wrap my salmon in foil with a few lemon slices, so this would be a nice way to change it up a bit! Thank you for the recipe!